Air Fryer Tofu Satay & an EZ Tofu Press Giveaway

Tofu Satay cooks up incredibly quickly in the air fryer. It’s perfect dipped in my quick-and-easy, blender peanut sauce. Serve it as an appetizer or entree!

When I was a kid, we would go out for Thai food once a week, on average, and I so looked forward to Thai food night! My family orders big when we eat out, and we’d order mee grob, massaman curry, and at least one order of chicken satay. This Tofu Satay is me trying to veganize that childhood favorite.

Like most of my tofu recipes, pressing before you make your Tofu Satay is super important. In this recipe, pressing does two things:

Gets the water out, so the marinade can soak in. Tofu is very watery, and when you press out the extra water, it gets thirsty, which is ideal for soaking in alllll of the flavor.

Makes your tofu more firm. Yes, the tofu will soak in marinade, but you’d not adding back nearly as much liquid as you press out. I’ve measured the water many times, and 10 minutes of pressing in the EZ Tofu Press gets out as much as 1/2 cup of water. A half hour of marinating doesn’t put back that much liquid, so you end up with firmer, more toothsome tofu. Perfect for skewers!

Before we get to the Tofu Satay recipe, though, I have ANOTHER EZ Tofu press to give away! The giveaway is available to U.S. addresses only:

Method

Pour the marinade over the tofu strips*, and marinate for 15-30 minutes. While the tofu marinates, soak 6 bamboo skewers in enough water to cover.

When your marinating time is up, use a wire cutter to cut your skewers in half, so you now have 6 half-sized skewers. A full bamboo skewer won't fit into your air fryer basket, but these half-skewers will! Remove any splinters from the cut skewers, then, skewer 1 tofu strip onto each little stick. Make sure you are sticking the UNCUT side through your tofu. You do not need to eat any splinters today!

Transfer the mini tofu skewers to your air fryer. Cook at 370F for 15 minutes, DO NOT SHAKE. While the tofu cooks, make your 5-Minute Peanut Butter Sauce, if you haven't already.

When the air fryer beeps, you are ready to eat!

Notes

*Pro tip: You can reserve the leftover marinade and use it as salad dressing! It's lovely over a green salad or even as a slaw dressing.

All my favorite childhood food memories center around my grandma’s kitchen. She made everything from scratch, cakes, pies, doughnuts. She taught me how to cook and she even wrote down the beloved German potato salad recipe for us. My daughter and I have successfully veganized several of my childhood favorites, including that famous potato salad, and a Christmas macaroon that has cornflakes as an ingredient!

Now if I could just make a vegan version of Grandma’s bread pudding with caramel sauce, I could die happy. LOL!

My favorite childhood food memory is making chicken and dumplings with my grandmother. It’s the ultimate comfort food to me. I have a photo of me standing on a chair to be able to reach the counter and roll out the dough. I need to find a way to vegan-ize the recipe!

I’m drooling! I love Thai food so much! We usually have it every weekend, but our local restaurant doesn’t serve tofu satay. I should suggest it to them since they make everything else vegan for us. Anyway, my food memories are of things at home, like Lipton’s onion dip with potato chips and eating black olives off my fingers. And licking the “stuff” out of Oreos and leaving the cookies behind. LOL

I’m feeling a little behind the times lately since I don’t (yet) have an air fryer. It soared to the top of kitchen must haves pretty darn quickly. I think I need one if for no other reason than this tofu satay! LOVE crispy tofu – so totally addictive. NEED!